2-Ingredient Banana Egg Pancakes {Meal Prep}

4.66 from 61 votes

These 2-Ingredient Banana Egg Pancakes are a delicious grab & go breakfast idea you can meal prep and store in the freezer for busy mornings!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 342kcal

Mash bananas together in a large bowl then whisk in eggs.
Heat butter in a large frying pan over medium heat and add about 1/4 cup of pancake batter at a time, cooking for 3-4 minutes per side until fully cooked.
Add pancakes to meal prep bowls along with fruit and maple syrup on the side (optional). Will keep in fridge up to 5 days.
To freeze: Stack pancakes in between wax paper and store in a resealable plastic bag. Microwave for 1-2 minutes to reheat.
Makes 16-20 mini pancakes (4-5 pancakes per serving)

Top your pancakes with maple syrup, nut butter, fresh berries and more.

Make sure you mash the banana nice and smooth so your pancakes don’t fall apart.

Store any leftovers in the fridge for up to 2 days, then eat them cold or reheat in the microwave.

Freeze the cooked pancakes or uncooked batter for up to 2 months. Defrost in the fridge overnight then reheat or cook as normal.